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Chicken Pulao Recipe

Easy to make, one pot, and ready in no time. This chicken pulao recipe is something you just have to try. It's great for those busy weeknights, meal prep, and even special occasions.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
45 mins
Servings: 4 to 6 serves
Calories: 404 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 cups (400 grams, 14.10 ounces) basmati rice
  • 350 grams (12 ounces) chicken thigh fillets skinless and boneless
  • 2 tablespoons vegetable oil
  • 1 medium (100 grams, 3.53 ounces) brown onion finely chopped
  • Small handful of fresh curry leaves 1 small spring of about 16 leaves
  • 3 garlic cloves minced or grated
  • 1 teaspoon ginger grated, can also use bottled ginger
  • 1 teaspoon coriander powder
  • 1 teaspoon chilli powder
  • 2 medium (300 grams, 10.58 ounces) tomatoes seeds removed and finely diced
  • ½ cup (70 grams, 2.47 ounces) green peas fresh or frozen (defrosted if using frozen)
  • 3 cups (750 ml/grams, 26.45 ounces) chicken stock or 3 cups water and 2 ½ teaspoons chicken stock powder
  • 3 tablespoons fresh coriander leaves chopped
  • 1 teaspoon salt or to taste plus extra to season the chicken
Garnish (optional)
  • toasted slivered almonds
  • lices of hard boiled eggs
  • chopped fresh coriander

Instructions

    Cup of Yum
  1. Rinse your rice under room temperature running water 2 or 3 times until the water runs clear. Completely drain the rice. Set aside.
  2. Cut chicken thigh fillets into tiny cubes, lightly season with salt. Set aside.
  3. Heat 2 tablespoons oil in a large saucepan, then on medium low heat fry the onion until lightly golden brown.
  4. Next, add the curry leaves, garlic, grated ginger, coriander powder, and chilli powder. Reduce the heat to low and fry for 1 -2 minutes.
  5. Add the cut chicken, turn up the heat, frying for 2-3 minutes, while stirring the chicken into the spices until well coated.
  6. Add the diced tomato, peas and mix well. Scrape the bottom of the pan to loosen anything that may be stuck to the bottom.
  7. Add the drained rice, gently stir to mix everything.
  8. Add the chicken stock (or water and stock powder if using), coriander leaves, salt, and gently mix. Taste the liquid and adjust the seasoning as desired.
  9. Bring the liquid to a boil, then reduce the heat to bring the liquid to a gentle simmer. Gently stir the rice and then cover with a lid. Cook on low heat for 25 minutes.
  10. Turn off the heat and allow the rice to rest covered for 10 minutes.
  11. Remove the lid, use a fork or spoon to gently fluff the rice. Serve. Garnish with silvered almonds, hard boiled eggs, and fresh coriander if desired.

Nutrition Information

Serving 1 serve Calories 404kcal (20%) Carbohydrates 63g (21%) Protein 19g (38%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Cholesterol 53mg (18%) Sodium 166mg (7%) Potassium 697mg (20%) Fiber 5g (20%) Sugar 4g (8%)

Nutrition Facts

Serving: 4to 6 serves

Amount Per Serving

Calories 404

% Daily Value*

Serving 1 serve
Calories 404kcal 20%
Carbohydrates 63g 21%
Protein 19g 38%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Cholesterol 53mg 18%
Sodium 166mg 7%
Potassium 697mg 15%
Fiber 5g 20%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.